Pakudi
Crispy, golden gram flour fritters studded with spiced onions and a hint of green chili. A quintessential Indian tea-time snack that's crunchy on the outside, soft inside, and ready in under 30 minutes.
For 4 servings
- mix · ~3 min
Make the batter.
1.In a large mixing bowl, add besan, salt, red chili powder, and turmeric powder.2.Add cumin seeds, carom seeds, and 2 tbsp of water. Mix with a spoon.3.Gradually add remaining water, whisking continuously to form a smooth, lump-free batter.4.The batter should be thick enough to coat the back of a spoon.TIPAdd water a spoon at a time — too thin a batter won't hold on the onions. - mix · ~5 min
Fold in the onion mixture.
1.Add the thinly sliced onions, chopped green chili, and coriander leaves to the batter.2.Mix well with your hands, ensuring every onion slice is coated with the batter.3.Let the mixture rest for 5 minutes. The onions will release moisture and loosen the batter slightly.TIPResting helps the onions soften and blend flavors into the batter. - fry · ~4 min
Heat the oil for frying.
1.Pour oil into a kadai and heat on medium-high flame.2.To test, drop a tiny bit of batter into the oil — it should sizzle and rise immediately.3.Once hot, reduce the flame to medium.TIPMaintain medium heat throughout frying. High heat burns the outside leaving the inside raw. - fry · ~8 min
Fry the pakudis.
1.Using your fingers or a spoon, drop small uneven clusters of batter-coated onion into the oil.2.Do not overcrowd — fry 6-8 pieces per batch.3.Fry for 3-4 minutes, turning occasionally until golden brown and crisp.4.Remove with a slotted spoon and drain on paper towels.TIPUse your fingers to drop the mix — the irregular shapes create more crispy edges. - garnish
Serve immediately.
Transfer the fried pakudis to a serving plate. Serve hot with mint chutney or tamarind chutney and a steaming cup of chai.
TIPPakudis lose their crunch as they cool. Serve within 5 minutes of frying.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a kadai or heavy-bottomed pan for even, steady heat while deep frying.
- 2Let the batter rest the full 5 minutes so the onions release moisture and bind better.
- 3Fry at medium heat to ensure the inside cooks through without burning the exterior.
- 4Drop batter clusters using your fingers for jagged shapes that create extra crispy bits.
- 5Drain fried pakudis on paper towels immediately to remove excess oil and preserve crunch.
- 6Serve within 5 minutes of frying — they lose crispness rapidly after cooling.
Adapt it for your goals.
No-onion / jain
Swap finely chopped cabbage, spinach, or grated bottle gourd (lauki) for the onion to create a Jain-friendly version that still fries up crisp and flavorful.
high protein / paneerHigh-protein / paneer
Replace the onions with cubes of paneer and a handful of chopped spinach for a protein-packed pakudi that stays soft inside.
extra crunchyExtra-crunchy
Add a tablespoon of rice flour (chawal ka atta) to the besan for an even crunchier texture that holds up longer after frying.
Why this is on our healthy list.
Rich in Plant Protein
Besan (chickpea flour) provides a good amount of plant-based protein, making these fritters more satisfying than wheat-based snacks.
High in Dietary Fiber
Chickpea flour and onions contribute fiber that aids digestion and helps keep you full between meals.
Source of B-Vitamins
Besan contains folate and other B vitamins that support energy metabolism and cell health.
Antioxidant Spices
Turmeric and cumin offer antioxidant and anti-inflammatory properties, adding a wellness boost to this fried treat.
Frequently asked questions
Oily pakudis usually mean the oil was not hot enough at the start or you added too many at once, dropping the oil temperature. Test with a batter drop first.
